🎯 Bao Bun Filling Recipe Vegetarian

Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside. Once the buns have risen, brush with egg wash. First, prepare the Chinese BBQ Sauce, Asian Cabbage Slaw and Steamed Bao Buns, that will all be used in this recipe. Cut the chicken breast into small thin strips. Mix cornflour and plain flour in a large bowl. Add the chicken and mix thoroughly ensuring every bit of chicken is coated. Heat a generous glug of oil in a large non-stick frying pan Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions, hoisin sauce, vinegar, soy sauce, honey, ginger, garlic and 1/4 teaspoon salt; stir well to combine. Cover and refrigerate. To prepare dough, combine 1 cup warm water, sugar and yeast in a large bowl; let stand 5 minutes. Cover the bowl with a damp cloth and place in a cold oven. Pour around 100ml boiling water into a baking tray and place at the bottom of the oven - beneath the dough. Leave until doubled in size (around 1-2 hours). While the dough is proving, prepare the Char Siu. Use a metal steamer pan. Remember to line the steamer with baking paper and ensure the bao does not touch the sides of the pan, to prevent the condensation from making them soggy. Create a makeshift steamer using a wok, bowl and plate. Place a bowl in the wok and a plate on top of the bowl. Line the plate with baking paper and pour some water Heat a large pan or pot over medium high. Add some oil. Once hot, add in the onions and sauté until tender. Place the bell peppers and cook for a few minutes. Add in the carrots and potatoes. Pour in the water and the curry cubes. Mix well and then cover to leave to a boil. Mix every 5 minutes or so. For The Dough. Start by mixing together sugar, yeast and warm water. Stir and set aside for 10 minutes. In the meantime combine the rest of the ingredients for the dough. After 10 minutes, add the yeast water. Knead the dough until it comes together and is smooth. Take a large bowl and coat it with some oil. Place 1 to 2 tablespoons of filling in the middle and pleat to seal. Transfer buns to a baking sheet pan. Preheat oven to 375°F (190°C). Brush the buns with a layer of vegan 'egg' wash and bake in a preheated oven for 15 minutes. Remove, and apply a second layer of vegan 'egg' wash and top it with sesame seeds. Cook over medium heat, stirring frequently. Cook for 4-5 minutes until the onion and jalapeño are cooked. Add the bbq sauce to the cooked potato mixture and lower the heat to low. Stir to combine and allow to cook for 1 more minute or until the sauce is thoroughly heated. Steam the buns and add the potato mixture. Cook the oxtails in a combination of soy sauce, rice wine, and ginger for four hours, or until soft. The braising liquid, as well as some scallions added in the last stages, will provide a rich taste to the filling. To make this baozi more traditional, add extra cilantro before steaming for maximum flavor. 1/2 teaspoon baking powder. Filling: red bean paste. Combine the ingredients and mix well. The dough needs to be somewhat supple for streching and shaping, so add a little extra water if necessary (I added a couple of extra tablespoons). Knead by hand for approximately 10-12 minutes or by machine for 5-7 minutes. Add sliced ginger to 1C of water and let it rest. Beat 1lb of ground pork with a fork until it's sticky, lumping together and not crumbly. Mix in 3TBsp Soy Sauce, 2TBsp Corn Starch, 1tsp Salt, 1TBsp Toasted Sesame Oil, 1/8tsp white pepper, 1/8tsp five spice. Remove the ginger from the water. Place the flour combination (either option 1 or 2), instant yeast, salt, sugar in a mixing bowl. Add the oil and gradually add the milk. Start on the lowest speed and knead until you get a rough dough, adding water as needed. Continue to knead for 10-12 minutes on speed 2 until the dough is smooth. In a heat proof bowl, pour the heavy cream over the chocolate chips making sure the cream covers the chocolate chips completely. Leave for 10 minutes. After the 10 minutes, stir with a rubber spatula until creamy and silky. Chill. Cool the chocolate ganache uncovered for 30 minutes in the refrigerator. Add filling* and fold into bun sealing the bottom well. (there is a picture demonstration online if you google it how to properly fold the bottom of a chinese bun) Proof for 40-50 min. Brush with beaten egg and bake on parchment lined baking sheet at 350F for 17-20 min. *There are also many recipes online for the sweet pork filling. .

bao bun filling recipe vegetarian